I had already posted another Pastel Azteca recipe, but this recipe is even easier! I just wanted to try both the green salsa (you can make your own with my recipe) and the canned chicken breast. I mean, I’ve tried the chicken but not in a pastel azteca.
So, this recipe swill serve around 8 people and you will need:
- 1 12.5oz (354gr) can chunk chicken breast
- 1 12 oz (350gr) green tomato broth
- 1/4 cup cream
- 300gr Muenster cheese (or any melting cheese), sliced
- 6-8 corn tortillas
Preheat oven to 390°F. Place one layer of green sauce on the bottom of a square Pyrex.
Cover with tortillas and spread some more green sauce.
Cover with 1/2 of the cheese slices.
Place 1/2 can of chicken breast chunks on top, evenly.
Top with half of the cream. And more green salsa.
Cover with tortillas, pressing a little bit so it stays firm. Add more salsa.
Place remaining 1/2 can chicken and cream. Add more salsa.
Cover with remaining cheese.
Place in oven for 15 minutes (or until bubbly). You can place it under broil for a minute to brown the cheese.
Let it sit for 15 minutes out of the oven, so it will be more firm and easier to serve.
This pastel azteca is not spicy at all.